PASTA: This recipe has been in my family for many many years. It is definitely better than the packaged "Mac & Cheese" one buys from the store.

MACARONI & CHEESE:

 

 

1 ¾ cups dried elbow macaroni                                              

veggie mix:****

    ¾ cup coarsely chopped onion

    ½ cup chopped green peppers                                            

    1 cup sliced mushrooms

sauce:

    3 tbsp. butter                                                                       

    1½ tbsp. flour

    1 tsp. dry mustard                                                   

    ¾ tsp. salt

    ¼ tsp. oregano                                                                    

    2 ½ cups scalded milk

    2 ½ cups grated Cheddar cheese                             

½ cup fine dry bread crumbs

 

 

Cook macaroni in a large pot of boiling salted water until al dente. Drain and turn into a buttered 2 ½ -quart casserole.

 

Preheat oven to 350 degrees F. Cook onions, green pepper and mushrooms in butter over medium-high heat until tender. Blend in flour, mustard, salt and oregano and cook mixture over low heat for 2-3 minutes. Gradually whisk in milk. Cook sauce over medium heat until slightly thickened. Add 2 cups of grated cheese and stir until melted. Pour sauce over macaroni and stir gently to mix. Combine remaining cheese and bread crumbs and sprinkle on top. Bake for 30-40 minutes.

 

 

**** When cooking for children who might not like vegetables in their macaroni & cheese, omit the vegetables. Cook macaroni. Make sauce by melting 1 tbsp. butter over low heat and adding flour to make a roux. Cook roux for 3 minutes, stirring often; then whisk in scalded milk and proceed in the same way.****